{"created":"2023-06-21T07:28:39.908206+00:00","id":162,"links":{},"metadata":{"_buckets":{"deposit":"2409a65d-562f-4ded-92be-4bfd5497d3fb"},"_deposit":{"created_by":3,"id":"162","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"162"},"status":"published"},"_oai":{"id":"oai:k-kentan.repo.nii.ac.jp:00000162","sets":["7:15:32"]},"author_link":["211"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"24","bibliographicPageStart":"11","bibliographicVolumeNumber":"20","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"I had an opportunity to visit Indonesia in June in 1991. As one of the peculiarities of their food, they chiefly live on rice, rootcrops and cereals, in which they use many kinds of herb and spices. I was deeply impressed by \"Sambel\" based upon red pepers and tomatoes, and by the seasoning \"terasi\" fermented by shrimp and salt. In their daily life, they take many kinds of palm, among which, in particular, coconuts are made into milk, oil and sweets, and also sugar made into muscovado. There are many kinds of banana and many parts can be used. I will show a brief introduction, that the natural materials can still be vividly used in their eating habits.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"4","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00000051783","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11572737","subitem_source_identifier_type":"NCID"}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"〓"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小住, フミ子"},{"creatorName":"〓","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-07-25"}],"displaytype":"detail","filename":"KJ00000051783.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000051783.pdf","url":"https://k-kentan.repo.nii.ac.jp/record/162/files/KJ00000051783.pdf"},"version_id":"f563d6be-a0ea-47a5-b971-93cfaeee4eed"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"インドネシアの味","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"インドネシアの味"}]},"item_type_id":"3","owner":"3","path":["32"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-25"},"publish_date":"2016-07-25","publish_status":"0","recid":"162","relation_version_is_last":true,"title":["インドネシアの味"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T08:15:58.293870+00:00"}